阅读说明：本技术 一种百合玫瑰果味酱及其制备方法 (Lily and rose fruity sauce and preparation method thereof ) 是由 刘甫智 于 2019-11-15 设计创作，主要内容包括：本发明属于食品加工领域,具体公开了一种百合玫瑰果味酱,所述百合玫瑰果味酱包括鲜百合、玫瑰花、蓝莓浓缩汁、雪梨浓缩汁、胶体、果葡糖浆、D-异抗坏血酸钠、柠檬酸钠、蜂蜜、纯净水,经多道工艺制备得到百合玫瑰果味酱,具有营养丰富均衡、口感适宜,养心安神,润肺止咳、保护肝脏胃肠的功能,是一种兼具食用与保健的果酱食品。(The invention belongs to the field of food processing, and particularly discloses lily and rose fruity sauce which comprises fresh lily, rose, blueberry concentrated juice, snow pear concentrated juice, colloid, high fructose corn syrup, D-sodium erythorbate, sodium citrate, honey and purified water.)

1. The lily and rose fruity sauce is characterized by comprising the following components: fresh lily, rose, blueberry concentrated juice, snow pear concentrated juice, colloid, high fructose corn syrup, D-sodium erythorbate, sodium citrate, honey and purified water.

2. The lily and rose fruity sauce as claimed in claim 1, which is characterized by comprising, by weight, 40 ~ 60 parts of fresh lily, 15 ~ 20 parts of rose, 10 ~ 20 parts of blueberry concentrated juice, 8 ~ 10 parts of snow pear concentrated juice, 10 ~ 15 parts of colloid, 6 ~ 10 parts of high fructose corn syrup, 0.2 ~ 0.5.5 parts of sodium D-isoascorbate, 0.1 ~ 0.4.4 parts of sodium citrate, 5 ~ 10 parts of honey and 15 ~ 25 parts of purified water.

3. The lily and rose jam as claimed in claim 1, wherein the colloid is one, two or three selected from pectin, bean gum and xanthan gum; when two or three kinds of colloid mixtures are used, the mixing ratio thereof is any ratio.

4. A method for preparing the lily and rose fruity paste according to any one of claims 1 to 3, wherein the method comprises the steps of:

(1) cleaning fresh Bulbus Lilii, slicing, decocting in boiling water for 5 ~ 15 min, taking out, draining, cooling to room temperature, and grinding into Bulbus Lilii paste;

(2) selecting dry rose buds with complete flower type and expanded and not bloomed, soaking in purified water for 10 ~ 15 minutes at normal temperature, taking out, removing stems of the rose, and only leaving soaking petals;

(3) putting D-sodium erythorbate into a clean container, adding purified water, and stirring at a heating temperature until the D-sodium erythorbate is completely dissolved to obtain a D-sodium erythorbate solution for later use;

(4) placing the grape pulp, the purified water, the lily mud obtained in the step (1) and the foamed petals obtained in the step (2) in a stainless steel reaction kettle, stirring uniformly, heating to 50 ~ 60 ℃, and adding the blueberry concentrated juice and the snow pear concentrated juice to obtain mixed thick pulp;

(5) heating the mixed thick pulp obtained in the step (4) to 75 ~ 85 ℃, adding the D-sodium erythorbate solution obtained in the step (3), continuing to heat to 85 ~ 87 ℃, adding colloid, and keeping the temperature for 6 ~ 9min to obtain fruit-flavored thick pulp;

(6) and (3) transferring the fruit-flavored thick paste obtained in the step (5) into a cooling tank for cooling, adding honey and sodium citrate when the cooling temperature is reduced to 50 ~ 60 ℃, uniformly stirring, continuously cooling to below 35 ℃, performing irradiation sterilization, performing aseptic filling, sealing and packaging to obtain the lily-rose fruit-flavored sauce.

5. The method for preparing a lily and rose fruity paste according to claim 4, wherein the heating temperature in the step (3) is 75 ~ 85 ℃.

6. The preparation method of the lily and rose fruity paste as claimed in claim 4, wherein the mass ratio of the amount of purified water added in the step (3) to the amount of D-sodium erythorbate is 1:9 ~ 15.

Technical Field

The invention belongs to the field of food processing, and particularly discloses lily and rose fruity sauce and a preparation method thereof.

Background

The lily is a traditional medicine-food homologous food, is rich in various nutrient substances such as protein, fat, reducing sugar and starch, various trace elements and vitamins such as calcium, phosphorus, iron, vitamin B, vitamin C and the like, and also contains some special nutrient components such as colchicine and various alkaloids. The nutrient components act on human body comprehensively, not only has good nutrition and nourishing effects, but also has certain prevention and treatment effects on various seasonal diseases caused by autumn climate dryness. According to traditional Chinese medicine, the lily has the effects of nourishing the heart, soothing the nerves, moistening the lung and relieving cough, and is very beneficial to people with weakness after illness.

The traditional Chinese medicine considers that the rose is sweet and slightly bitter in taste and warm in nature, and has the most remarkable effects of regulating qi, resolving depression, promoting blood circulation, removing blood stasis, regulating menstruation and relieving pain. The rose soaking water has the functions of nourishing yin, maintaining beauty, regulating blood and qi, promoting blood circulation, maintaining beauty, eliminating fatigue, healing wound and protecting liver, stomach and intestine, and is also helpful for promoting metabolism after being drunk for a long time.

The jam is a gel substance prepared by mixing fruits, sugar and an acidity regulator and decocting at a temperature of over 100 ℃, and is also called fruit jam. The preparation of jam is a method for preserving fruits for a long time. The sauce is fine, soft, sour and sweet, has the nutritional ingredients of respective fruits, and is extremely rich in nutrition. The jam contains natural fruit acid, can promote secretion of digestive juice, has the effects of enhancing appetite and helping digestion, contains rich potassium and zinc elements, flavonoids and anthocyanin, contains rich mineral substances, fibers and the like, and can eliminate fatigue and enhance memory. Frequent eating of jam can supplement calcium and phosphorus, and prevent rickets. The jam can also increase hemoglobin, and has adjuvant therapeutic effect on iron deficiency anemia. Modern people improve physical functions by eating health-care foods such as jam and the like, but the nutritional ingredients and the taste of the existing jam are single. Therefore, the problem to be solved is to develop a fruity sauce with rich nutrition and strong palatability by utilizing the original nutritional ingredients and flavor characteristics of foods.

Disclosure of Invention

Based on the technical scheme, the invention aims to realize the following technical scheme:

one of the purposes of the invention is to provide a lily and rose fruity sauce which comprises the following components: fresh lily, rose, blueberry concentrated juice, snow pear concentrated juice, colloid, high fructose corn syrup, D-sodium erythorbate, sodium citrate, honey and purified water.

Preferably, the lily and rose fruity sauce comprises, by weight, 40 ~ 60 parts of fresh lily, 15 ~ 20 parts of rose, 10 ~ 20 parts of blueberry concentrated juice, 8 ~ 10 parts of snow pear concentrated juice, 10 ~ 15 parts of colloid, 6 ~ 10 parts of high fructose corn syrup, 0.2 ~ 0.5.5 parts of D-sodium erythorbate, 0.1 ~ 0.4.4 parts of sodium citrate, 5 ~ 10 parts of honey and 15 ~ 25 parts of purified water.

Preferably, the colloid is selected from one, two or three of pectin, bean gum and xanthan gum; when two or three kinds of colloid mixtures are used, the mixing ratio thereof is any ratio.

The invention also aims to provide a preparation method of the lily rose fruity sauce, which comprises the following steps:

(1) cleaning fresh Bulbus Lilii, slicing, decocting in boiling water for 5 ~ 15 min, taking out, draining, cooling to room temperature, and grinding into Bulbus Lilii paste;

(2) selecting dry rose buds with complete flower type and expanded and not bloomed, soaking in purified water for 10 ~ 15 minutes at normal temperature, taking out, removing stems of the rose, and only leaving soaking petals;

(3) putting D-sodium erythorbate into a clean container, adding purified water, and stirring at a heating temperature until the D-sodium erythorbate is completely dissolved to obtain a D-sodium erythorbate solution for later use;

(4) placing the grape pulp, the purified water, the lily mud obtained in the step (1) and the foamed petals obtained in the step (2) in a stainless steel reaction kettle, stirring uniformly, heating to 50 ~ 60 ℃, and adding the blueberry concentrated juice and the snow pear concentrated juice to obtain mixed thick pulp;

(5) heating the mixed thick pulp obtained in the step (4) to 75 ~ 85 ℃, adding the D-sodium erythorbate solution obtained in the step (3), continuing to heat to 85 ~ 87 ℃, adding colloid, and keeping the temperature for 6 ~ 9min to obtain fruit-flavored thick pulp;

(6) and (3) transferring the fruit-flavored thick paste obtained in the step (5) into a cooling tank for cooling, adding honey and sodium citrate when the cooling temperature is reduced to 50 ~ 60 ℃, uniformly stirring, continuously cooling to below 35 ℃, performing irradiation sterilization, performing aseptic filling, sealing and packaging to obtain the lily-rose fruit-flavored sauce.

Preferably, the heating temperature in step (3) is 75 ~ 85 ℃.

Preferably, the mass ratio of the amount of the purified water added in the step (3) to the sodium D-erythorbate is 1:9 ~ 15.

Compared with the prior art, the invention has the beneficial effects that:

the lily and the rose are added into the fruity sauce, so that the nutrition and health care effects of the lily and the rose are combined, and the fruity sauce has the edible health care function; according to the traditional Chinese medicine, lily has the effects of nourishing the heart, soothing the nerves, moistening the lung and relieving cough, and modern nutriology considers that lily is rich in protein, fat, reducing sugar and starch, various trace elements and vitamins and has good nutrition and nourishing effects; the rose has the functions of regulating qi, resolving depression, promoting blood circulation, removing blood stasis, regulating menstruation, relieving pain and protecting liver and stomach; the fruit acid in the jam can promote digestion, and the three ingredients are combined to be used as a raw material of the fruity jam, so that the fruity jam is rich and balanced in nutrition and strong in palatability.

Detailed Description

The invention provides lily and rose fruity sauce which comprises, by weight, 40 ~ 60 parts of fresh lily, 15 ~ 20 parts of rose, 10 ~ 20 parts of blueberry concentrated juice, 8 ~ 10 parts of snow pear concentrated juice, 10 ~ 15 parts of colloid, 6 ~ 10 parts of high fructose corn syrup, 0.2 ~ 0.5.5 parts of D-sodium isoascorbate, 0.1 ~ 0.4.4 parts of sodium citrate, 5 ~ 10 parts of honey and 15 ~ 25 parts of purified water.

Wherein the colloid is selected from one, two or three of pectin, bean gum and xanthan gum; when two or three kinds of colloid mixtures are used, the mixing ratio thereof is any ratio.

The preparation method of the lily and rose fruity sauce comprises the following steps:

(1) cleaning fresh Bulbus Lilii, slicing, decocting in boiling water for 5 ~ 15 min, taking out, draining, cooling to room temperature, and grinding into Bulbus Lilii paste;

(2) selecting dry rose buds with complete flower type and expanded and not bloomed, soaking in purified water for 10 ~ 15 minutes at normal temperature, taking out, removing stems of the rose, and only leaving soaking petals;

(3) putting D-sodium erythorbate into a clean container, adding purified water and D-sodium erythorbate at a mass ratio of 1:9 ~ 15, and stirring at a heating temperature of 75 ~ 85 ℃ until the D-sodium erythorbate is completely dissolved to obtain a D-sodium erythorbate solution for later use;

(4) placing the grape pulp, the purified water, the lily mud obtained in the step (1) and the foamed petals obtained in the step (2) in a stainless steel reaction kettle, stirring uniformly, heating to 50 ~ 60 ℃, and adding the blueberry concentrated juice and the snow pear concentrated juice to obtain mixed thick pulp;

(5) heating the mixed thick pulp obtained in the step (4) to 75 ~ 85 ℃, adding the D-sodium erythorbate solution obtained in the step (3), continuing to heat to 85 ~ 87 ℃, adding colloid, and keeping the temperature for 6 ~ 9min to obtain fruit-flavored thick pulp;

(6) and (3) transferring the fruit-flavored thick paste obtained in the step (5) into a cooling tank for cooling, adding honey and sodium citrate when the cooling temperature is reduced to 50 ~ 60 ℃, uniformly stirring, continuously cooling to below 35 ℃, performing irradiation sterilization, performing aseptic filling, sealing and packaging to obtain the lily-rose fruit-flavored sauce.

The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.

Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.